Saffron Rice Pilaf

In a pan, heat 1 tbsp of oil and fry 1 diced onion until golden brown. Add 1 cup of mixed vegetables (carrots, peas, bell peppers) and fry for 2-3 minutes. Add the rice, saffron water, and salt to taste. Pour in 2 cups of vegetable broth and bring to a boil. Reduce heat to low, cover the pan, and simmer for 18-20 minutes or until the rice is cooked. Fluff with a fork and serve hot.

Saffron Rice Pudding

In a pot, bring 4 cups of milk to a boil. Add 1 cup of rinsed basmati rice, 1/2 cup of sugar, and 1/4 tsp of saffron threads. Reduce heat to low and simmer for 30-35 minutes or until the rice is cooked and the mixture has thickened. Stir occasionally to prevent sticking. Remove from heat and let it cool for 10 minutes. Serve warm or chilled with some chopped nuts and dried fruits on top.

Saffron Chicken

In a bowl, mix 1 tsp of saffron threads, 1 tbsp of lemon juice, 1 tsp of paprika, 1 tsp of cumin, and salt to taste. Rub the mixture all over 4 chicken breasts and let it marinate for 30 minutes. In a pan, heat 1 tbsp of oil and fry the chicken until golden brown on both sides. Remove from heat and let it rest for 5 minutes. Serve hot with some saffron rice pilaf and a side salad.

Saffron Risotto

In a pan, heat 2 tbsp of butter and fry 1 diced onion until translucent. Add 1 cup of arborio rice and fry for another minute, stirring constantly. Pour in 3 cups of chicken broth, 1/4 tsp of saffron threads, and salt to taste. Bring to a boil and reduce heat to low. Simmer for 20-25 minutes or until the rice is cooked and the mixture has thickened. Stir in 1/2 cup of grated parmesan cheese and serve hot with some chopped parsley on top.